Creamettes Salad
Recipe: #23695
May 05, 2016
Categories: Salads, Side Dishes, July 4th, Labor Day, Picnic, Potluck, Vegetarian, Macaroni, Kosher Dairy, more
"On the Creamettes elbow macaroni box (the first maker of elbow macaroni) back in the 50’s Hard cook eggs; refrigerate until ready to add to the salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (297.4 g)
- Calories 625
- Total Fat - 29.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 239.3 mg
- Sodium - 951.7 mg
- Total Carbohydrate - 68.6 g
- Dietary Fiber - 7.3 g
- Sugars - 6 g
- Protein - 26.1 g
- Calcium - 338.8 mg
- Iron - 4.1 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook macaroni and drain it over peas to thaw them. Do not rinse or cool.
Step 2
In large bowl, combine macaroni and peas with celery, pickle, and onion.
Step 3
Pour oil and vinegar over the warm pasta and cover and chill 4 hours or overnight.
Step 4
Add mayonnaise and fold in cheese and chopped egg.
Step 5
Garnish with egg slices. peel and chop.
Step 6
Set aside a couple slices for garnish.
Tips
No special items needed.
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